Stuffed Chicken Enchiladas

Ingredients:

– 1 can of Enchilada Sauce (I use El Paso Mild Enchilada Sauce)

– 3-4 Chicken breasts, diced and cooked (I usually just boil them.  You don’t have to cook them, but I worry about them being cooked thoroughly so I pre-cook them too)

– 1 block of Cream Cheese

– 3-4 Roma Tomatoes, diced

– 4-6 Green Onions (Shallots), sliced

– 1 can of beans (we use black, pinto or kidney… depending on what’s in the cupboard.  All are delicious)

– 2 ripe avocados, diced

– Cheese, you can put a little cheese inside each enchilada or just sprinkle it on top, whatever you prefer.

– Wheat or Flour Tortillas

Directions:

– Lightly spray or butter a 9×13″ pan and preheat the oven to 350F.

– Open your can of Enchilada Sauce and pour a thin layer into the bottom of the greased pan.

– Thaw and dice the chicken breast.  Pre-cook, if desired.

– Open and drain your can of beans.  Rinse well.

– Dice tomatoes, avocados, and green onions.

– Lay out a tortilla.  Cut two slices of cream cheese off the block and lay them on the tortilla.

– Fill your tortilla with beans, chicken, avocado, tomatoes, green onions and cheese.

– Roll up the tortilla and place in the 9×13″ pan.

– Repeat with remaining tortillas until your pan is full.  I can usually get 6-8 tortillas in a pan.

– Sprinkle cheese over the top of the tortillas generously.

– Bake at 350F for 25-35 mins or until cheese is melted and light golden brown.

Serve and Enjoy!  IT WILL BE HOT!!  And DELICIOUS!

Yields approximately 6-8 servings